Eggplant Salad

Ingredients

• Eggplant1 cup (90 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Parsley2 tablespoon (8 g)

Instructions

1. 1

   Step 1

   For this recipe you need eggplants cut in not so thick slices, wash them in water with water and let them rest for 10 minutes in the salted water.

2. 2

   Step 2

   Place a pan over medium heat. While heating, chop the garlic.

3. 3

   Step 3

   Once heated, add the oil, spread and add the eggplant slices together with the garlic. Season with salt and pepper.

4. 4

   Step 4

   Stir-fry for about 5 minutes over medium heat. Next, cover and continue cooking for 10 minutes until tender.

5. 5

   Step 5

   At the same time, chop the parsley for the salad. If you wish, you can slice chili pepper.

6. 6

   Step 6

   Mix the eggplants with the parsley on a plate and add some sliced chili pepper if available.

7. 7

   Step 7

   Serve hot or cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.